Ingredients
Equipment
Method
- Trim excess fat from the tri tip, leaving about ¼ inch fat cap. In a bowl, combine Kinder's Original 46 Marinade, olive oil, minced garlic, black pepper, salt, and smoked paprika.
- Place tri tip in a large resealable bag or glass dish. Pour marinade over the meat, ensuring it's completely coated. Seal and refrigerate 4–8 hours, turning occasionally. For best results, marinate overnight.
- Remove tri tip from the fridge 30 minutes before grilling to come to room temperature.
- Preheat grill for two-zone cooking: one side on high heat (450–500°F) and one side on medium-low (250–300°F).
- Remove tri tip from marinade, letting excess drip off. Pat dry with paper towels.
- Sear over high heat 5–7 minutes per side until nicely charred.
- Move to the cooler side of the grill. Close the lid and continue cooking 20–30 minutes, turning once halfway, until internal temperature reaches 130–135°F for medium-rare (recommended) or 140–145°F for medium.
- Remove from grill and tent with foil. Rest 10–15 minutes. Slice against the grain at a 45-degree angle into thin strips and serve immediately.
Nutrition
Notes
- Identify both grain directions before you cut — Tri tip has two sections with different grain runs. Find where they meet in the center, split the roast there, and slice each section against its own grain. This is the single most impactful technique move for tender results.
- Marinade overnight for maximum depth — Four hours is the minimum. Overnight gives the Kinder's Original 46 time to fully penetrate the roast. Both work — but the overnight version is noticeably more flavorful all the way through.
- Pat the meat dry before it hits the grill — Excess marinade on the surface will steam instead of sear. Use paper towels and get it as dry as possible. You want a crust, not a braise.
- Pull it at 130–135°F, not beyond — Use an instant-read thermometer. Medium-rare is where this cut is juicy and tender. Push past that and tri tip gets tough fast. The temperature is the technique.
- Save the drippings — Whatever accumulates on the cutting board while the roast rests is free sauce. Spoon it over the sliced meat before serving.
- Tent the foil properly and hold the full 10–15 minutes — Slice too early and you lose the juiciness you spent hours building into this roast.
- California BBQ plate: slice thin, fan across a wooden board, and serve alongside grilled asparagus and thick-cut garlic bread. The char and the tang from the Original 46 carry the whole plate — keep it simple and let the beef lead.
- For tri tip tacos, slice thin against the grain and load into warmed corn tortillas with sliced avocado, fresh cilantro, and a squeeze of lime. The marinade's savory depth holds up to whatever you pile on.
- For a steakhouse-style dinner at home, roasted garlic mashed potatoes and a simple arugula salad with lemon and shaved Parmesan are the right call. The tri tip is rich enough to carry the plate without needing much else.
- Leftover tri tip makes outstanding sandwiches the next day — pile it on a toasted roll with horseradish or aioli.
- Store sliced tri tip in an airtight container with any accumulated juices in the fridge for up to 4 days. The juices matter — they keep the meat moist and give you something to work with when reheating.
- To reheat: warm in a covered skillet over medium-low heat with a splash of beef broth, about 3–5 minutes. Keep the heat low. High heat tightens the meat and you can't reverse that. If you're using leftovers for tacos or sandwiches, a quick warm-through is all you need.